Really good rolls! Baked these this morning and used them for ham and cheese sandwiches for lunch. I made a few minor changes to make them a little lighter in fat. I substituted fat free half and half for the milk, used half whole wheat and half white bread flour, and added a TBSP of vital wheat gluten to aid in rising. I had to use about a 1/4 cup more flour than the recipe called for to get my dough to come together. I rolled it and cut it into 4" disks with a large cup. I got 11 rolls this size, and actually would have liked them a little bigger (next time!) They rose well and get fluffy and thick, but they don't spread much, so the size you cut them is pretty much what they're going to be. I also had to let them rise for 90 minutes to get them to double before baking. Brushed them with olive oil instead of butter when they came out of the oven. Yummy! I think maybe I'd cut the honey a bit depending on what I'm filling the roll with. The sweetness worked great with the ham, but if I were to use it for something like egg salad or bbq, I don't think I'd want it so sweet. My husband and 5 yr old disagree however, and will be happy to eat anything at all on these! This recipe is a keeper! Thanks so much!

Reviewed On: May 3, 2008

This is a tasty bread, but not quite what I was looking for. I made it the first time as written, and wasn't thrilled with the rise or the flavor. So as suggested by some reviewers, I swapped out 1/4 cup of honey for the sugar and added an additional 1/4 cup of flour to pull the dough together. I added 4 tsp of gluten to aid in rising, and this bread still won't rise high enough to use for sandwiches. It's also a bit dense for my taste. My search for a fluffy wheat bread continues.....

Reviewed On: May 3, 2008

I only used the custard and chocolate parts of this recipe. I was afraid to use the cake part of this recipe, based on the negative reviews, so I used just a Duncan Hines Golden Butter mix. As it turns out, the boxed cake mix was the highlight. The custard was tasteless, and didn't set up well, and by the time I was ready to serve the cake from the fridge (about 4 hours after assembly) the chocolate top had become a tarmac. This cake was for my husband's birthday, and I actually had to cut a hole through the topping with a paring knife to insert a candle. The layers slid apart while eating due to the runny custard, and the amount of force needed to cut through the chocolate tarmac. I won't use any part of this recipe again, but thanks just the same.

Reviewed On: Apr. 13, 2008